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“The name came to me through a jasmine bush in the backyard of my first home here in Sonoma County. I would step outside and be completely taken by its aroma—soft, intoxicating, almost overwhelming in the best way. It stopped me in my tracks. It made me feel present and alive. At the same time, the name carries something personal—my sister’s name is Jasmine—and became a way to hold both meaning and memory inside the work.”
I learned to bake surrounded by women. My mom, my grandmother, my aunts—these were the spaces where creativity, care, and connection lived naturally. That energy never left me. As a queer man raised in a more traditional environment, expressing femininity didn’t always feel accessible. Lady Jasmine became a way to reclaim that—to honor softness, beauty, intimacy, and collaboration. A flower placed gently on a cake. A shared moment between two people cutting into it. A table filled with people you love. These connections to my childhood drive my intention for life.
Nature, Seasonality, and Ingredient Integrity
Everything begins with the season. When I design a cake, I think first about what’s growing—what fruits are at their peak, what flowers are blooming, what flavors feel alive at that moment in time. I work with ingredients like fruits, teas, flowers, nuts, and whole grains to create layers of flavor that feel dynamic, balanced, and unexpected. Sweet is only one part of the experience. So is acid, salt, bitterness, and texture. To me, cake is a way of honoring the land—of taking what’s been grown with care and transforming it into something that feels just as alive.
I grew up in Scranton, Pennsylvania, in a kitchen that was always full. My mom, my grandmother, my aunts—there was always something baking, always something being shared. That’s where it started for me. Not just a love of cake, but a love of what cake does—how it brings people together.
I went on to study Baking and Pastry Arts at the Culinary Institute of America in Hyde Park, New York, and began my career in fine dining restaurants including Canlis in Seattle and SingleThread in Healdsburg, where I refined both the technical precision and creative discipline that shape my work today.
I remember visiting Sonoma County for the first time and feeling it immediately. The land, the food, the people—there was a level of care and craftsmanship that felt deeply aligned with how I wanted to live and create. Shortly after, I moved and joined the pastry team at SingleThread, and later became part of the opening team at Little Saint.
It was here that my relationship to baking changed. I began working in rhythm with the seasons—learning from local farms, ingredients, and flowers—and developing a deep respect for what the land offers, and when.
Today, my cakes are designed as both an experience and an expression—drawing from fine dining, seasonal ingredients, and a deep connection to place. Each one is created to feel personal, to feel intentional, and to feel like it belongs exactly where it is.
Let's create something beautiful together for your next gathering.
